RecipeTin Eats: Dinner
By Nagi Maehashi
15 mins (5 MINUTES PREP, 10 MINUTES COOK)
Not Too Tricky
serves 2
About the recipe
Quesadillas are like the pizza of Mexico. You can pretty much make them with anything and they’ll be delicious, so long as they’re hot, crispy and oozing with cheese. These meat-less quesadillas are quick to make and fabulously tasty. It’s amazing what just a sprinkle of chipotle powder brings to the party! If a serious food emergency is leaving you short on time, skip the guacamole and just dunk in sour cream with a squirt of hot sauce.
Recipe From
Ingredients
3 tbsp (45ml) extra-virgin olive oil
200g portobello mushrooms, sliced 8mm thick (or other mushrooms of choice)
�� tsp chipotle powder*
¼ tsp cooking salt*
¼ tsp black pepper
¾ cup (75g) shredded* colby cheese
2 x 20cm flour tortillas*
TO SERVE
Sour cream
Pico de Gallo (page 224 of RecipeTin Eats: Dinner)
Guacamole or Avocado Crema (page 220 of RecipeTin Eats: Dinner)
Lime wedges
Top Tip
1. I like using portobello mushrooms because they are big and meaty, but smaller mushrooms will work just fine too.
2. Colby cheese can be substituted with other good melting cheeses such as Cheddar, Tasty, Gruyère or Swiss. Mozzarella works fine but doesn’t have as much flavour.
LEFTOVERS
Best made fresh, because nobody likes a soggy quesadilla!
Method
Cook mushrooms – Heat 2 tablespoons of oil in a non-stick frying pan over medium–high heat. Add the mushrooms and cook for 1 minute, using a spatula to toss them regularly. Add the remaining 1 tablespoon oil, toss to coat the mushrooms, then add the chipotle powder, salt and pepper. Cook for a further 1½ minutes until the surface of the mushrooms is golden. Transfer the mushrooms to a bowl and wipe any loose bits out of the pan with a paper towel.
Assemble quesadilla – Sprinkle half the cheese on one half of a tortilla, top with half the mushrooms, then fold the other half over. Repeat with the other tortilla.
Cook quesadillas – Return the frying pan to the stove on medium heat (no extra oil is needed). Transfer the tortillas to the frying pan and cook for 1½ minutes until crisp and golden. Flip and cook for a further 1 minute until crisp.
Serve – Cut each quesadilla in half and serve with sour cream and Pico de Gallo, Guacamole or Avocado Crema for dunking. Finish with a squeeze of lime.
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